Processing method for black tea rich in honey lemon fragrance

Abstract

The invention discloses a processing method for black tea rich in honey lemon fragrance. The finished black tea is prepared from the acquisition of fresh leaves, spreading for cooling, natural withering withering, hot air withering, freezing treatment, thawing, natural cold air circulation withering, rolling and preparing honey fragrance, deblocking for fermentation, initial drying and watering, and drying. The fresh leaves adopt fresh leaves with one bud and two leaves along with the symmetry leaves of same tenderness. Spreading for cooling is to keep the tea activity through preading and ventilation and heat dissipation. Natural withering is the slow process of fresh leaf water loss by cell infiltration in the natural state, which will eliminate fresh grass flavor and bring slight orchid fragrane after the withering, with more durable foam resistance. Rolling adds natural honey protein in the process of conversion of polyphenol as cell disruption, which increases the degree of black tea fresh and delicious flavor. The invention can effectively reduce the bitter taste of black tea, improve the quality of tea, fully realizing the features of tea honey fragrance, fresh lemon taste. Since the tea owns durable and fres taste, smells with tea soup fragrance, and tastes mellow, it is suitable for the majority of young consumers.

Description

technical field [0001] The invention relates to the technical field of black tea processing, in particular to a processing method of black tea rich in honey and lemon fragrance. Background technique [0002] Black tea is a traditional drink in China. The traditional tea drinking culture in life is mainly based on drinking a certain kind of tea. It not only enjoys the elegant fragrance of tea, but also tastes delicious golden soup, which leaves a fragrance on the teeth and cheeks; with the change of people's life rhythm Accelerated, compound-flavored teas began to be widely accepted by the public. However, there are several problems in the current situation of traditional tea making and tea tasting: first, traditional black tea has the problems of rich soup color, bitter taste, unsmooth brewing, low aroma and taste, and poor taste, which is not favored by the majority of young consumers. Second, most people are still accustomed to making tea in traditional large teapots and ...

AI Technical Summary

Problems solved by technology

However, there are several problems in the current situation of traditional tea making and tea tasting: first, traditional black tea has the problems of rich soup color, bitter taste, unsmooth brewing, low aroma and taste, and poor taste, which is not favored by the majority of young consumers. Second, most people are still accustomed to making tea in traditional large teapots and large teacups. This method of drinking tea is thick, bitter, and astringent, which runs counter to the tea drinking habits of modern people; third, the fast life The rhythm makes office workers stressed, lack of energy, anorexia, constipation, and premature aging; traditional black tea can only have a refreshing effect, and it is bitter and unpalatable like traditional Chinese medicine. The desire for tea; fourth, the traditional tea drinking has a single taste and is simple and unremarkable, which has long been submerged by the trend of the times. Traditional tea has not undergone subversive changes and cannot stand in the ranks of today's tea beverage consumption; fifth, modern living standards Improvement has caused a lot of diseases of the rich and the rich. Drinking health problems have attracted people's attention and attention. Drinking tea is not only as simple as quenching thirst and helping digestion in the past. People's recognition of tea has gradually risen to the position of health drinks.

[0003] In the prior art, there are many processing methods for black tea. The general preparation process includes withering-rolling-fermentation-drying-finished product, which is usually withered in the outdoor sunlight, and the tea leaves are evenly spread on the net mat with a thickness of 1-2 cm, and the withering The time varies depending on the weather conditions. After withering, the fan is blown for about 10-15 minutes and then kneaded for 60-70 minutes. ℃ is appropriate, the fermentation time is about 3 hours, stop the fermentation immediately after the fermentation is over, the temperature is 125-130 ℃, the time is 15-20 minutes, the water content is 35-38%; finally, it is dried at 90-100 ℃ for 1.5-2 hours Molding; such as 201120235434.6, whose publication date is March 6, 2015. This kind of black tea has a short withering time, too strong thermochemical action, too fast water dissipation, too strong damage to the cell structure, and the tea leaves are slow to come out and have no refreshing taste. , the taste of tea is weak, not resistant to brewing, bitter and astringent, insufficient aroma, single aroma, not strong, and the quality of tea is low

[0004] In order to solve the above problems, as 201510702312.3 title is "a kind of processing technology of lemon-scented black tea", its disclosure date is July 2, 2015, and its processing method directly spreads fresh leaves on the net mat and carries out sunlight withering, although solved The above problems are low aroma and insufficient freshness, but the fresh leaves have been exposed to sunlight, and the high temperature on the leaf surface for a long time has destroyed the cell structure. The tea leaf surface is even scorched and dried. The destruction of permeability, excessive overflow of tea juice during the rolling process, the leaves are crushed or rolled into strips, resulting in the loss and deterioration of soluble substances, excessive reduction of soup substances, low lemon flavor, slow soup production, and weak tea taste , aggravated bitterness and low aroma; 201508011610.5, an invention patent titled "A Processing Method of Lemon Black Tea", discloses a processing method of black tea with lemon flavor. Thickness and withering do not follow the natural law of leaf cell respiration, the tea soup is bitter and astringent, the fermentation time is too long, the air is not smooth, resulting in dark color, flat tea aroma, high drying temperature causes the lemon fragrance to disappear, and the inner aroma is insufficient , the taste is mellow but not strong, bitter and astringent

Its technical means can not change the difficult problem that lemon black tea is bitter and astringent; Based on the above problems, it is urgent to improve the black tea processing technology of the prior art